FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
OBA
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a species of mango from Gabon (Africa) of which the fruit is called ibas; it contains a white oily almond which can be used in its natural state to prepare pain de dika; it tastes like cocoa. The mango from Gabon was introduced into Europe in 1855.
